Description
This Easy Turkey Pumpkin Chili is a hearty and flavorful dish perfect for cozy dinners. Ground turkey is seasoned and cooked with spices, then combined with pumpkin puree, sweet potatoes, beans, and tomatoes to create a rich chili that’s both nutritious and comforting. The addition of chipotle pepper adds a smoky heat, while cilantro, lime, and avocado toppings bring freshness and creaminess. Ideal for a satisfying meal that balances protein, fiber, and seasonal flavors.
Ingredients
Scale
Meat and Seasonings
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 2 teaspoons chili powder, divided
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 pinch salt and black pepper
Vegetables and Other Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 quart chicken broth (about 4 cups)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree, canned or homemade
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste)
- For serving: cilantro, limes, avocados
Instructions
- Prepare the Turkey Mixture: In a large bowl, mix together ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin until evenly combined, creating a flavorful base for the chili.
- Cook the Turkey: Heat a large dutch oven or stockpot over medium-high heat. Add 1 tablespoon olive oil, then add the seasoned turkey mixture. Cook for about 10 minutes, breaking up and stirring occasionally until the meat is browned and cooked through. Transfer the cooked turkey to a large bowl and set aside.
- Sauté Aromatics: Add remaining 1/2 tablespoon olive oil to the same dutch oven. Add chopped onion and cook for about 5 minutes until soft and translucent. Stir in minced garlic and cook for an additional minute to release its aroma.
- Combine Ingredients: Return the cooked turkey to the dutch oven. Add chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, salt, and black pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and let simmer gently for 45 minutes to allow flavors to meld and sweet potatoes to soften.
- Finish Cooking: After 45 minutes, uncover the pot and continue to simmer for an additional 15 minutes to thicken the chili slightly and deepen the flavors.
- Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro, lime wedges, and sliced avocado for added freshness and creaminess.
Notes
- To freeze, cool the chili completely in the fridge. Store in freezer-safe zip-top bags or airtight containers. When ready to eat, thaw in the refrigerator overnight or defrost in the microwave.
- Reheat the chili either on the stovetop over medium heat or in the microwave until steaming hot throughout.
- Adjust the amount of chipotle pepper to control the level of spiciness according to your preference.
- For a vegetarian version, substitute ground turkey with plant-based protein and use vegetable broth instead of chicken broth.
- If pumpkin puree is unavailable, canned butternut squash or sweet potato puree can be used as substitutes to maintain sweetness and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 65mg
